Vegetable casserole Patisson is a kind of pumpkin, but with a less dense skin and white flesh, slightly denser than a zucchini. For me, the history of acquaintance with this vegetable began this summer. Instead of all the favorite in my family zucchini in the parents' dacha, a huge number of "plates" have grown up. Prepare the squash as well as zucchini: boil, fry, stew, bake, marinate for the winter. Choose a squash better than a smaller size, the diameter of the "plate" should be less than 20 cm, they have flesh more dense and small seeds. It is this size that makes the patissons more delicious.
Ingredients:- Patisson 400g
- Pumpkin 400 g
- Carrots 100 g
- Tomatoes 3 pcs.
- Eggs chicken 2 pcs.
- Milk 50 ml
- Salt 0.5 tsp.
- Pepper black ground 2 pinch
- Dill dry 0.5 tsp.
- Sunflower unrefined oil 1 tbsp. l.
- Breadcrumbs 2 tbsp. l.
- Step 1 To prepare the casserole we will need: pumpkin, squash, carrots, tomatoes, eggs, milk, salt, pepper black ground, dill (I have dry, but any fresh or even fresh greens), vegetable oil and crackers for the shape, if it is not silicone).
- Step 2 Patisson and pumpkin is peeled and cut into thin plates, carrots and tomatoes - circles.
- Step 3 Lubricate the form with oil, sprinkle 1 tbsp. l. crackers. We lay a layer of carrots. This layer is the thinnest.
- Step 4 Put the pumpkin on the carrot. A little salt and pepper.
- Step 5 Then lay the tomatoes.
- Step 6 And the final layer is the patissons. We send to the oven for 15 minutes.
- Step 7 Whisk the eggs with milk, pepper, herbs and 1 tbsp. l. crackers.
- Step 8 Fill the egg-milk mixture with slightly roasted vegetables, and again bake in the oven until the vegetables are ready for 15-20 minutes.
- Step 9 Casserole can be served as an independent dish or as a vegetable garnish. Bon Appetit!